Selection of Xilose-Fermenting Yeast Strains

Silva, Rosimeire Oenning da; Cereda, Marney Pascoli; Gomes, Eleni; Martins, Gisele Marta; Pagnocca, Fernando Carlos; Silva, Roberto da

doi:10.1590/1678-4324-2016150475

Cited by 1 publication

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“…The selection of microorganisms with the ability to ferment pentoses is a strategy for improving the efficiency of the industrial use of lignocellulosic biomass ( Agbogbo & Coward-Kelly, 2008 ; Rao, Bhadra & Shivaji, 2008 ; Arora et al, 2015 ; Silva et al, 2016 ). Even engineering xylose-fermenting microorganisms are constructed based on metabolic models and enzyme genes originally found in wild microorganisms, and many metabolic bottlenecks remain to be solved ( Moysés et al, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

Xylose fermentation to ethanol by newGalactomyces geotrichumandCandida akabanensisstrains

Valinhas

Pantoja

Maia

et al. 2018

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The conversion of pentoses into ethanol remains a challenge and could increase the supply of second-generation biofuels. This study sought to isolate naturally occurring yeasts from plant biomass and determine their capabilities for transforming xylose into ethanol. Three yeast strains with the ability to ferment xylose were isolated from pepper, tomato and sugarcane bagasse. The strains selected were characterized by morphological and auxanographic assays, and they were identified by homology analysis of 5.8 S and 26 S ribosomal RNA gene sequences. The identities of two lineages of microrganism were associated with Galactomyces geotrichum, and the other was associated with Candida akabanensis. Fermentative processes were conducted with liquid media containing only xylose as the carbon source. YP/S values for the production of ethanol ranging between 0.29 and 0.35 g g−1 were observed under non-optimized conditions.

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